Seafood Recipes

"I've never really wanted to go to Japan. Simply because I don't like eating fish. And I know that's very popular out there in Africa."Britney Spears

I was raised in Florida and Dad always had a boat, at first a small runabout that we used for fishing on the inland waterways, and after many years, a 32' cabin cruiser that we could take into the ocean. We loved fishing and spent many quality hours together bringing home dinner. I live inland now, but if I still lived on the coast I would be Fishhead. I love fish and I consider it meat since it is the protein based muscle of an animal.
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Romance is in full bloom with this mouthwatering take on traditional surf-and-turf. Delectable lobster tails are poached in butter then sliced and served atop a smoky and perfectly seared beef filet in this recipe for lightly smoked filet mignon and butter poached lobster! Your loved one will surely thank us after! read more
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Enjoy a taste of the south with this tested recipe for a grilled twist on the classic pairing of shrimp and grits. Whether it’s for brunch, lunch, or dinner, this delicious combination of rich and creamy stone ground grits and perfectly grilled shrimp is sure to please any crowd. read more
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This classic mussels (Moules Mariniere) recipe from France is so easy. And it's finger food. After simmering in a flavor rich white wine, cream, and tomato sauce, the mussels are served, shells and all, into big shallow bowls with plenty of the liquor laden broth and serve with crusty bread or grilled bread. read more
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If you've only ever eaten oysters raw, this recipe will be a revelation. And if you've never warmed up to oysters, give this recipe a try. Oysters Grilled with Roasted Garlic Butter and Romano are easy to make, drenched with rich flavors, and utterly delicious. read more
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Savory New Orleans BBQ shrimp and spicy Andouille sausage are the stars of the show in this recipe for a grilled po boy. Served on crusty French style bread and packed full of meat and/or seafood, the po' boy sandwich is a New Orleans staple and our Barbecue Shrimp & Andouille Po-Boy twist is surely an instant classic. read more
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Jumbo lump crab meat shines brightly in this recipe for griddle grilled crab cakes with rosemary aioli. Exceptional crab cakes begin with high quality crab, gently blended with a minimum amount of other ingredients so that the crab remains the star of the show, then finished on the grill. read more
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Tempura batter is light, lacy, and ultra crispy. It is ideal for deep frying vegetables and seafood. In this recipe, the bubbles from beer or club soda help achieve the right texture. read more
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A base of sliced citrus is the key to perfectly grilled fish in this recipe for grilled blackened catfish with charred lemon cream sauce. Grilling the catfish fillets on top of orange slices ensures the fish won't stick to the grill grate and adds a touch of citrus flavor. read more
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Take ordinary salads over the top with this tested recipe for crispy crusty salmon. Fresh salmon is cooked on the grill with a griddle until it's interior is perfectly cooked and buttery while the skin is crackling crisp. The fish is then served on dressed romaine lettuce along with grated parmesan and garlic croutons. read more
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No fish is more receptive to smoke than salmon. This recipe creates an elegant, delicate, moist piece of salmon with a hint of sweet, salt, and garlic. Unlike the stuff we put on bagels, it is "hot smoked" at about 225°F. It is perfect served on its own, in potatoes, in scrambled eggs or risotto, or as a sandwich. read more
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Planking is a popular method for cooking fish like salmon on a grill. Fans claim that soaking the wood in water gently steams the fish, which gets nice and smoky from the smoldering wood. Planking makes a nice presentation and helps keep fish from sticking to the grill, but the rest is mostly bunk. Here's the science. read more
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Boiled lobster is good, but grilled lobster is better and here is the only recipe you need to make it happen! Undiluted by boiling water, the lobster flavor truly shines through when cooked quickly over live fire, not to mention the added smoky depth. Lobster is split in half, grilled, and basted with butter. read more
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Cooked to perfection with sous vide then lightly charred on the grill, this sous-vide-que lobster tail recipe is the best grilled lobster you'll ever taste. Poached in butter during a temperature controlled sous vide water bath, the lobster is rendered moist and tender before adding a touch of BBQ smoke and char. read more
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Create an grilled bacon wrapped stuffed shrimp appetizer with only five ingredients thanks to this award winning recipe courtesy of pitmaster Melissa Cookston. Cookston won the 2012 Kingsford Invitational by taking first place in five categories including this delicious bacon wrapped stuffed shrimp recipe. read more
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Shrimp and corn are a match made in heaven. Instead of the usual shrimp and grits, enjoy the combination in this recipe for Griddle Grilled Shrimp with Cheesy Polenta Cakes. A white wine griddle sauce takes this recipe up a notch. read more

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Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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My allergy to the bugs

When I was in high school in Florida I spent hours catching crabs with fish heads on the Intracoastal Waterway and India River off Merritt Island. At parties I popped shrimp like M&Ms. I spent a summer in Maine feasting on lobster. And then one day, after a fabulous restaurant meal of soft shell crabs, my favorite food on the planet, my throat started to constrict. A few weeks later I had more softshells and it happened again, accompainied by hives this time. I was allergic to crustaceans, the ocean bugs. Fortunately, I could still eat fin fish, clams, mussels, scallops, and squid.

Shrimp, crab, crawfish, and lobster have exoskeletons, which is to say their shells behave like bones for structural support. According to the Mayo Clinic, the symptoms include itching, hives, tingling in the mouth, and even difficulty breathing called anaphylaxis. In some cases, it can be fatal. The reaction seems to be occur when Immunoglobulin E (IgE) antibodies in the blood come into contact with certain proteins in the crustaceans, probably tropomysin. I can't even breath the vapors when I cook shrimp. It was thought for years that there was a relationship between iodine in the shellfish and antibodies, but this has been disproven. Like me, many people don't develop the allergy until later in life. When I learned I couldn't eat softshells anymore, I contemplated suicide, but I have just learned to li9ve on fin fish and bivalves. Sigh.

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